Italiansausagebisque Recipes

HOMEMADE ITALIAN SAUSAGE

Homemade Italian Sausage image

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time P1DT9h30m

Yield 8

Number Of Ingredients 16

Ingredients

3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar
2 tablespoons cold water
sausage casing, soaked in water until soft

Steps:

Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
Process the cold pork through a meat grinder on the slowest speed.
Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g

ITALIAN SAUSAGE SOUP

Italian Sausage Soup image

This is a wonderful, easy soup that is quick to put together for a nice weekend lunch or supper. You will probably have all the ingredients on hand, so why not make it tonight? I found this recipe on the internet.

Provided by Bev I Am

Categories Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Italian sausage, casings removed
1 garlic clove, minced
2 (14 ounce) cans beef broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 cup carrot, sliced
1 (14 1/2 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups Baby Spinach, packed, rinsed and torn
1/4 teaspoon ground pepper (or to taste)
1/4 teaspoon salt (or to taste)

Steps:

In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.

Nutrition Facts : Calories 371.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 43.1, Sodium 1699.5, Carbohydrate 23.2, Fiber 5.8, Sugar 5.4, Protein 22.1

ITALIAN SAUSAGE BISQUE

Italian Sausage Bisque image

Thick and hearty Italian soup that goes well topped with Parmesan cheese and croutons. Add a salad and it is a wonderful meal for a cold winter day.

Provided by jeanguyer

Categories European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans Italian-style stewed tomatoes, chopped, undrained
2 cups water
3 teaspoons beef bouillon granules
2 celery ribs, chopped
3 tablespoons dried onion flakes
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
0.5 (28 ounce) jar spaghetti sauce
1 (15 ounce) can great northern beans
1 (4 ounce) can tomato paste
4 -5 Italian sausages, pre-cooked
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste

Steps:

Place water, beef boullion, onion flakes, stewed tomatoes, celery, Italian seasoning, garlic powder, spaghetti sauce in a large sauce pot or soup pot. Bring to boil and simmer until celery is tender. Meanwhile, cook sausage, cut into slices and set aside. Add tomato paste and beans to soup base. With hand blender (or in regular blender), puree most of the soup mixture until thick. leave some chunks of tomato whole. Add sausage pieces, salt and pepper to taste. Serve with crusty bread, croutons and top with parmesan cheese.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP

Italian Sausage and Potato Bisque Soup image

This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.

Provided by OliveLover

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 lb sweet Italian sausage
1/2 cup onion, chopped
28 ounces tomatoes, diced
2 potatoes, diced (3 c.)
1/4 cup parsley, flat leaf, chopped
1 cup celery, diced
2 tablespoons celery, leaf chopped
2 cups beef stock
1 bay leaf
1/2 teaspoon thyme (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon lemon juice (or to taste)
1 tablespoon salt (or to taste, and held in reserve)

Steps:

Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
Add more lemon juice and the salt as needed.
Serve with a crusty bread. Freeze the left overs, if there are any.

Nutrition Facts : Calories 227.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 22.7, Sodium 1920.1, Carbohydrate 21.4, Fiber 3.8, Sugar 5.1, Protein 16.1

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